Topinsect, quality supplier in boiled and frozen feed insects: pinkies.

Pinkies

Pinkies are the most used frozen insects. If we let birds choose, they’ll often prefer this insect. It’s a maggot with a soft skin and rather tasty. Pinkies are the larvae of the Green bottle fly. The name pinkies is derived from the English word “pink” because of their pink colour when they clean themselves before they pupate.

The Green bottle fly (Phaenicia sericata) is a common fly.
The four phases of this insect are: fly – egg – larva – pupa.

This fly is known to be about 10 to 14 mm long and can be recognised by its metallic blue-greenish or golden colouring with black marks on the back. The Green bottle fly lives especially as a larva (maggot) from the meat of dead and live animals, and is moreover famous in animal husbandry due to its reputation to eat sheep among others alive (Myiasis). This fly lays her eggs in warm and humid places, such as sheep wool. Within a few hours or days, the maggots hatch out of the eggs and plant themselves with their mouth hooks to the sheep’s skin. This is where the maggots feed themselves with the flesh from the skin. A sheep with a great deal of maggots is likely to die within the week. The flesh eating quality of a larva is also used for people who have bad-healing wounds. Several larvae are put on the skin to eat the rotting flesh (maggot debridement therapy). This is the reason why we don’t advice to feed live pinkies to animals. If the larva isn´t dead, she can still cause internal damage in the beak of young birds, such as cropper foration.

Pinkies from our farms are bred on fresh offal from the food industry. These farms are under severe supervision of public bodies. Before the pinkies can be processed on our equipment, they have to be perfectly clean or in other words: the food which was used to breed the larva shouldn´t be present anymore in them. This process is naturally performed because; in nature, a larva stops eating when it´s time to pupate. In the end, it all adds up to a perfect timing and organisation.

Due to the boiling and shock freezing process on our equipment, the pinkies are disposed of all bacteria and become virtually sterile. The remaining fraction of bacteria and fungus is well below the standards which apply to human and animal food. This is frequently verified through analysis. The double process makes the pinkies also better digestible for animals.

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